Sweet Potatoes with Peanut Chile Salsa

Recipe-Molly Baz

Ingredients:

4 small sweet potatoes

2 garlic cloves

2 limes

½ cup plus 2 Tbl extra virgin olive oil

Sea salt

½ cup peanuts

1 Tbl ancho chole powder or sweet paprika

1 tsp honey ½ tsp red pepper flakes

 

Directions:

Preheat oven to 425°

Scrub 4 small sweet potatoes. Place potatoes on a rimmed baking sheet. Drizzle with 2 Tbl olive oil and season with 1 ½ tsp salt, tossing with your hands to coat evenly. Transfer to the oven and roast until tender when pierced with a knife, 25 to 35 minutes. Transfer the roasted sweet potatoes to a platter.

Finely chop ½ cup peanuts. Place in a small pot and cover with ½ cup olive oil. Cook over medium heat, stirring often, until the peanuts are golden brown, 4-5 minutes. Remove from the heat.

Finely grate 2 garlic cloves right into the oil while it’s still hot, stirring to combine. This will cook off the raw heat of the garlic and mellow out the flavor. Stir in 1 Tsp ancho chile powder, 1 tsp honey, ½ tsp red pepper flakes, and ½ tsp cover to keep warm.

Cut 2 limes into 4 wedges each.

Spoon the peanut-chile salsa over the sweet potatoes and serve with lime wedges for squeezing.